Creamy Rice Pudding

In a saucepan, combine:

1 1/2 cups cooked white rice
1 1/2 cups milk
1/3 cup white sugar
1/4 tsp salt

Cook over medium heat until thick and creamy, 15 - 20 minutes. Stir in:

1/2 cup milk
1 egg, beaten
raisins, nuts, chocolate, etc if you want

Cook 2 more minutes, stirring constantly. Remove from heat and stir in:

1 Tbsp butter
1/2 tsp vanilla
Cinnamon (optinal)

Serve warm or chilled. SO yummy! I make this often with leftover rice.

Brazilian Lemonade

2 limes
1/2 c sugar
3 Tbsp sweetened condensed milk
3 c water
handful of ice

Wash the outside of the limes, then slice them into 8 pieces each and throw into blender. Add the rest of the ingredients and pulse blend it until limes are roughly chopped. Pour through a strainer placed over a bowl or pitcher. Serve the strained juice over ice.

Chocolate Chip Cookie Bars

1 cup butter, softened
1/2 cup sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 tsp vanilla
2 3/4 cup flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
chocolate chips

In mixing bowl, beat butter and sugars until light and fluffy. Add eggs one at a time and mix well. Add vanilla, mix. Add Flour, salt, baking powder, and baking soda and mix well. Fold in chocolate chips. Bake in a 15x10x1 baking sheet (I line mine with foil). Bake at 375 for 12-15 minutes.

If you want to make them into cookies instead. Bake at 350 for 8 minutes and then let sit on pan for about 5 minutes to let them continue to cook a little outside the oven (they look undercooked when you pull them out). If you bake them longer they will be overcooked.

DELICIOUS!

Salmon Cakes

For 4 servings:
2 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
1 cup dried bread crumbs, divided (or crushed saltines)
3/4 cup shredded cheddar cheese
3/4 cup frozen corn kernals, thawed
1/3 cup mayo or miracle whip
2 Tbsp ketchup
2 beaten egg whites or 1 large egg
oil/butter for frying

Combine salmon, 1/2 cup bread crumbs, cheese, corn, mayo, ketchup, and egg in a bowl and mix until well blended. Shape the mixture into patties (6-8 depending how big you want them: I usually make 6 large flat patties)and coat with remaining 1/2 cup bread crumbs (I always need more). Heat oil or mixture of oil and butter in a large nonstick skillet over medium heat. Cook patties until golden brown, about 5 minutes. Add more oil to the skillet, flip the patties, and cook an additional 4-5 minutes.

These are actually really yummy. We serve them with tartar sauce and usually sweet potatoes (either baked or made into french fries).